Mala Sichuan's founder was born and raised in Chengdu and came to the United States at 12, homesick for food she could not find here. Her family even carried Sichuan peppercorns home in their luggage in the years when the spice was barred from import. Not long after college she opened this restaurant on Bellaire Boulevard in 2011, and it went on to spread across Houston. The name is the mission: ma, the tingle of peppercorn, and la, the burn of chile, used with restraint so you taste the dish, not just the heat. Portions are generous, so bring a group. Get the kung pao chicken, which is far juicier and more balanced than the takeout version, lotus root in sweet and sour sauce, and pork belly with broccoli.
What to expect
- Call the restaurant to reserve; it takes its own bookings by phone.
- The dining room is clean and casual, with attentive table service.
- Cards are accepted.
What to order
- Kung pao chicken
- Lotus root in sweet and sour sauce
- Pork belly with broccoli
- 2011Since
- Chengdu, SichuanFounder's hometown
- Traditional Sichuan, family styleStyle